Across
- 4. To beat a mixture, typically cream or egg whites, vigorously to incorporate air and increase volume
- 5. To cook food gently in a liquid at a temperature just below boiling
- 6. To vigorously mix ingredients usually with a fork, whisk, or electric beater
- 7. Ingredient should be spooned into a dry measuring cup and then leveled
- 10. Ingredient should be scooped into a measuring cup and leveled
- 14. Ingredient should be sifted to remove clumps before measuring in a dry measuring cup
- 15. To moisten food, usually meat, with its own juices or a flavorful liquid during cooking to keep it moist and add flavor
- 17. The utensils and appliances needed to make a recipe
- 18. To cook food quickly in a small aount of fat over high heat
- 19. To work a dough by folding, pressing, and stretching it with the heels of your hands to develop gluten and create a smooth, elastic texture
- 20. Ingredient should have clumps smashed before measuring with a measuring spoon
- 21. To apply a thin, usually sweet or savory liquid, over the surface of a food to add flavor and give it a shiny appearance
- 23. Ingredient should be cut on the dotted lines on the packaging, or packed into a dry measuring cup and leveled when measurements on packaging are not provided
- 24. To coat food, with breadcrumbs or a flour coating, to add a crispy, textured outer layer
- 25. To heat sugars until they turn brown and develop a rich, complex flavor
- 26. To combine solid fats with dry ingredients, such as flour, by using a cutting motion with a pastry blender, fork, or your fingers
- 27. To separate liquids from solids by passing the mixture through a fine sieve
Down
- 1. The total amount of time that a recipe makes
- 2. The heat amount needed to make a recipe
- 3. How much a recipe makes
- 5. To mix ingredients using a circular or back-and-forth mortion to combine them evenly
- 7. Gently mixing a delicat or light ingredient into a heavier mixture, such as whip cream into peanut butter for peanut butter pie
- 8. To mix ingredients, often butter and sugar, until the mixture becomes soft, smooth, and pale in color
- 9. Ingredient that should be moist and packable, not dry and crumble
- 10. To make shallow cuts in the surface of the food to allow even cooking and allows marinades to penetrate a food
- 11. To lightly coat food in flour before cooking, thinger than a breading
- 12. The necessary food items to make a particular recipe
- 13. To remove excess liquid from a food, often by colander or paper towels
- 16. To press an ingredient into a measuring cup in order to fill all of the space
- 20. To cook food until its exterior becomes brown (malliard reaction)
- 22. To smooth the surface of an ingredient while in a dry measuring cup to ensure accurate measurement
- 24. To heat a liquid until it reaches a boiling point - 212*F
- 26. To remove the center of a fruit or vegetable